Greener Journal of Biological Sciences

Excellence and Timeliness

  
  

Choose Language

Greener Journal of Biological Sciences

Vol. 9(1), pp. 08-14 2019

ISSN: 2276-7762

Copyright ©2019, the copyright of this article is retained by the author(s)

DOI Link: http://doi.org/10.15580/GJBS.2019.1.022119038

http://gjournals.org/GJBS

 

 

Biological Elements and Residues in Brazilian Honeys

 

Susana Linhares Haidamus1, Maria Cristina Affonso Lorenzon2*, Ortrud Monika Barth3

 

1 Universidade Federal Rural do Rio de Janeiro/UFRRJ, Instituto de Zootecnia/IZ, Laboratório Abelha-Natureza, UFRRJ, km 7, Rod. 465, Seropédica, RJ, Brasil, CEP 23.890-000. 

2* Universidade Federal Rural do Rio de Janeiro/UFRRJ, Instituto de Zootecnia/IZ, Laboratório Abelha-Natureza, UFRRJ, km 7, Rod. 465, Seropédica, RJ, Brasil, CEP 23.890-000. 

3 Fundação Instituto Oswaldo Cruz, Avenida Brasil 4365, 21040-900 Rio de Janeiro. RJ, Brasil.


 

ARTICLE INFO

ABSTRACT

 

Article No.: 022119038

Type: Research

DOI: 10.15580/GJBS.2019.1.022119038

 

 

Honey is a product appreciated worldwide and is subject to easy tampering throughout its production cycle. A survey of 187 honey samples from different botanical origins and regions was conducted to identify their biological and other elements, using the Melissopalynology methodology to assess the quality control. In the sampling, biological elements are mainly represented by parts of plants, mites and microbes (65%), the amount of dirtiness is high (32%), calling attention to the presence of insect body fragments, starch grains and soot, such as the most frequent (24%). The level of elements due to the addition of the frequencies of microorganisms and dirtiness is 58% in the samples, which could be an indicator of contamination in studies of Melissopalynology. These results bring new data to assess some risks linked with honey consumption and also emphasize that there should be greater rigor in the basic quality control of this product. Monitoring program of honeys should be continuous throughout its production cycle, starting from the field activities, harvesting, processing, and storage until reaching the consumer's table.

 

Resumen

 

La miel es uno de los alimentos más apreciados en el mundo y por esta razón facilmente se detecta su adulteración a lo largo de su cadena de producción. En una encuesta por 187 muestras de miel de diferentes orígenes botánicos y regiones ha sido realizada para identificar sus elementos figurativos de la miel mediante el análisis melisopalinológico de modo a evaluar la calidad de este producto. En la muestra, los elementos biologicos son representados principalmente por residuos vegetales, ácaros y microbios (65%), La frecuencia de partículas de suciedad se ha notado alta (32%), a lo que se constato restos de insectos, gránulos de almidón y hollín, que son los de mayor frecuencia (24%). El nivel de elementos es 58% cuando se añade las frecuencias de microorganismos y partículas de suciedad presentes en las mieles, lo que puede ser un indicador de contaminación en estúdios de melisopalinologia. Esos resultados traen nuevos datos para evaluar algunos riesgos que hay que tener con el consumo de la miel además sugieren a que lleven un mayor rigor en el control básico de calidad en mieles. El programa de monitoreo debe ser continuo durante todo la cadena de producción, desde las primeras actividades en campo de las colmenas, durante la cosecha, en el procesamiento del producto, en su transporte, en el almacenamiento en la tienda y hasta en la mesa del consumidor.

 

Submitted: 21/02/2019

Accepted:  24/02/2019

Published: 12/03/2019

 

*Corresponding Author

Maria Cristina Affonso Lorenzon

E-mail: affonsoneta@ gmail. com

 

Keywords:

honey, quality, debris, risk elements, bioindiacators, Microbiology, Melissopalynology

.

 

Palabras Clave: miel, calidad, partículas de suciedad,  elementos de riesgo, Microbiologia , Melisopalinologia

 

 

Return to Content       View [Full Article - PDF] 

[Full Article - HTML]              [Full Article - EPUB]

Post-Publication Peer-review Rundown

View/get involved, click [Peer-review]

 

REFERENCES

 

Aires ERB and Freitas BM (2001). Palynological characterization of some honey samples from Ceará, Brazil. Ciência Agronômica, 32: 22-29.

 

Alves EM (2008). Identification of the flora and characterization of organic honey from Africanized bees of the forest and orange islands, from the upper Paraná River. Doctor Thesis. Centro de Ciências Agrárias, UEM, Paraná, Brasil.

 

Alves EM, Toledo VAA, Marchini LC, Sereia MJ, Moreti ACC, Lorenzetti ER, Neves CA and Santos AA (2009). Presença de coliformes, bolores e leveduras em amostras de mel orgânico de abelhas africanizadas das ilhas do alto rio Paraná. Ciência Rural, 39 (7): 2222-2224. Doi.org/10.1590/S0103-84782009005000140.

 

Ananias KR (2010). Evaluation of production managing and quality of honey (Apis mellifera L.) produced in the micro region of Pires do Rio, State of Goiás, Brazil. (Master Degree). Universidade Federal de Goiás, Goiás, Brasil.

 

Ariyama K, Nishida T, Noda T, Kadokura M and Yasui A (2006). Effects of fertilization, crop year, variety and provenance factors on mineral concentrations in onions. Journal of Agricultural and Food Chemistry, 54: 3341–3350. Doi.10.1021/ f0525481.

 

Barbieri MK, Athié I, Paula DC and Cardozo GMBQ (2001). Microscopia em alimentos: identificação histológica e material estranho, CIAL/ITAL, Campinas, Brazil, 151p.

 

Baroni MV, Arrua C, Nores ML, Fayé P, Díaz MP, Chiabrando GA et al. (2009). Composition of honey from Córdoba (Argentina): Assessment of North/South provenance by chemometrics. Food Chemistry, 114: 727–733. Doi.org/10.1016/ j.foodchem.2008.10.018

 

Barth OM (1970). Microscopic analysis of some samples of honey. 4. Pollen spectrum of some samples of honey from the State of Rio de Janeiro. Brazilian Journal of Biology. 30: 575-582

 

Barth OM (1989). O pólen no mel brasileiro. Luxor Editor, RJ. Brazil. 115p.

 

Batista BL, Silva LRS, Rocha BA, Rodrigues JL, Berretta-Silva AA, Bonates TO, et al. (2012) Multi-element determination in Brazilian honey samples by inductively coupled plasma mass spectrometry and estimation of geographic origin with data mining techniques. Food Research International.49: 209–215. Doi.org/10.1016/ j.foodres.2012.07.015

 

Brasil (2000). Ministério da Agricultura, Pecuária e Abastecimento. Bee Products and Derivatives Legislation. Instrução Normativa 11, 20/12/ 2000, Regulamento técnico de identidade e qualidade do mel.Retrieved from: http://www.agricultura.gov.br/sda /dipoa/in_11_2000.htm.

 

Brasil (2001). Agência Nacional de Vigilância Sanitária – ANVISA. Resolução RDC nº 12, 02/02/ 2001. Approves the technical regulation on microbiological standards for Food, anexos I e II. Diário Oficial da República Federativa, Brazil, n.7, 10/01/2001. Seção1, p.45-53.

 

Brasil (2010). Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 8, de 29/04/2010. Approves the Programs for the Control of Residues and Contaminants in Meat (Bovine, Poultry, Swine and Equine), Milk, Honey, Eggs and Fish for the year 2010.

 

Cordeiro CA, Rocha DRS, Santana RF, Mendonça LS, Soares CMF, CardosoJC and Lima AS (2012). Evaluation of the quality of honeys produced in the state of Sergipe, Brazil. Scientia Plena, 8 (12): 1-6.

 

Fernández-Torres R, Pérez-Bernal JL, Bello-López MA, Callejón-Mochón M, Jiménez-Sánchez JC and Guiráum-Pérez A (2005). Mineral content and botanical origin of Spanish honeys. Talanta, 65: 686–691. Doi.org/10.1016 /j.talanta.2004.07.030.

 

Freitas BM (1991).Potential of the caatinga vegetation for the production of pollen and nectar for beekeeping.(Master degree). Universidade Federal do Ceará. Brazil.

 

Gois GC, Evangelista AR, Trajano da Silva L, Barbosa de Lima CA and Pessoa RMS (2015). Physical and chemical study and honey microbiological quality of Apis mellifera sold in the State of Paraiba. Acta Veterinaria Brasilica, 9 (1): 50-58.

 

Keller KM, Deveza MV, Koshiyama AS, Tassinari WS, Castro RN, Lorenzon MCA (2014). Fungi infection in honeybee hives in regions affected by Brazilian sac brood. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 66: 1471-1478. Doi.org/10.1590/1678-6997.

 

Lieven M, Correia KR, FlorTL and Fortuna JL (2009). Evaluation of the microbiological quality of honey purchased in the extreme south of Bahia. Revista Baiana Saúde Pública. 33(4): 544-552.

 

Lima Silva MB, Chaves JBP, Message D, Gomes JC, Gonçalves MM and Oliveira GL (2008). Microbiological quality of honeys produced by small beekeepers and honeys of warehouses registered at the Federal Inspection Service in the state of Minas Gerais, Brazil. Food and Nutrition, 19 (4): 417-420. Doi.org/10.18378/rbga.v12i4.6268.

 

Lorenzon MCA, Koshiyama AS and Tassinari WS (2017). Quality control and Beekeeping Sanity. Defesa Agropecuária-MG, Brazil. Retrieved from: https:// rebeca caroliny.wixsite.com/inovadefesa/inicio/livro-defesa-da-qualidade-do-mel-e-da-sanidade-ap%C3%ADcola-saiba-porque-as-abelhas-est%C3%A3o-em-risco.

 

Louveaux J, MaurizioA and Vorwohl G (1978). Methods of melissopalinology. Bee World, 59:139-157.

 

Mallmann BA (2010). Microbiological evaluation and research of foreign matter and soils in colonies of Apis mellifera produced in the state of Santa Catarina, Brazil. (Monography). Faculdade Ciências da Saúde, Universidade Comunitária da Região de Chapecó. SC. Brazil.

 

Martins VC, Aquino GAS, Marques CA and Torres JC (2014). Evaluation of the quality of honey purchased in São João de Meriti county, State of Rio de Janeiro, Brazil. Perspectiva Ciência e Tecnologia, 6: 14-21. Doi.org/10.1590/S0101-20612010000300022.

 

Mckee B (2003). Prevention of residues in honey: a future perspective. Apiacta, 38: 173–177.

 

Mendes HM, Silva JBA, Mesquita LX and Maracajá PB (2009). Honeys analytical analyses: review. Revista Caatinga, 22 (2): 7-14.

 

Pacheco MR, Barth OM and Lorenzon MCA (2009). Pollen types found in Africanized honey bees colonies in a region where Brazilian sac brood is prevalent. Ciência Rural, 39 (7): 2141–2145.

 

Pereira APR (2008). Characterization of honey in order to produce mead. (Master degree). Escola Superior de Agrária de Bragança. Brazil.

 

Rosa CAR, Ribeiro JMM, Fraga ME, Gatti M, Cavaglieri LR, Magnoli CE, Dalcero AM and Lopes CWG (2006). Mycrobiota of poultry feeds and ochratoxin-producing ability of isolated Aspergillus and Penicillium species. Veterinary Microbiology, 113: 89–96. Doi:10.1016/j.vetmic.2005.10.031

 

Russmann H (1998). Hefen und Glycerin in Blütenhonigen – Nachweis einer Gärung oder einer abgestoppten Gärung. Lebensmittelchemie, 52: 116-117.

 

Santos DC, MartinsJN and Silva KFNL (2010). Physico-chemical and microbiological aspects of honey purchased in Tabuleiro do Norte city-CE, Brazil. Revista Verde, 5 (1): 79-85.

 

Sebrae (2009). Manual de segurança e qualidade para a apicultura. PAS mel, Brazil.

 

Sereia MJ, Alves EM, Toledo VA, Marchini LC, Faquinello P, Sekine ES and Wielewski P (2011). Microbial flora in organic honey samples of africanized honeybees from Parana river islands. Ciência e Tecnologia de Alimentos, 31: 462-466.

 

Silici S, Uluozlu OD, Tuzen M and Soylak M (2016). Honeybees and honey as monitors for heavy metal contamination near thermal power plants in Mugla, Turkey. Toxicology and industrial health, 32(3): 507-516. Doi.org/10.1177/0748233713503393.

 

Snowdon JA and Cliver DO (1996). Microorganisms in honey. International Journal of Food Microbiology, 31: 1-26.

 

Sodré GS, Marchini LC, Moreti ACC, Rosa VP and Carvalho CAL (2007). Microbiological content of honeys of Apis mellifera from the States of Ceará and Piauí, Brazil. Boletim Indústria Animal, 64 (1): 39-42.

 

Solayman A, Sudip P, Yousuf A, Ibrahim K, Nadia A and Siew HC (2016). Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: a comprehensive review. Comprehensive Reviews in Food Science and Food Safety.15: 219- 233. Doi:10.1111/1541-4337.12182.

 

Sousa R S and Carneiro JGM (2008). Survey of soils and foreign matter in honeys from Apis mellifera L.. Ciência e Tecnologia de Alimentos, 28 (1): 32-33. DOI: 10.1590/S0101-20612008000100006.

 

Vanhanen LP, Emmertz A and Savage GP (2011). Mineral analysis of mono-floral New Zealand honey. Food Chemistry, 128: 236-240. Doi:10.1016/j.foodchem.2011.02.064.

 

Vincevica-Gaile Z, Klavins M, Rudovica V and Viksna A (2011).Geographical dissemination of trace and major elements in honey.Transactions on Ecology and the Environment, 167: 211-220. Doi:10.2495/ 11ST 0191.

 

Yücel Y and Sultanoğlu P (2013). Characterization of Hatay honeys according to their multi-element analysis using ICP-OES combined with chemometrics. Food Chemistry, 140 (1-2): 231-237. Doi .org/10.1016/j.foodchem.2013.02.046.

 

Zacepins A and Stalidzans E (2012). Architecture of automatized control system for honey bee indoor wintering process monitoring and control. 13th International Carpathian Control Conference (ICCC), IEEE, 772-775.

 

Ziobro GC (2000). Extraneous Materials: Isolation. In: Horwitz, W. (Ed). 2000. Official Methods of Analysis of AOAC International.17th ed.1(16) (pp. 1-6).V.A. AOAC International: Arlington.

 

Cite this Article: Haidamus SL, Lorenzon MCA, Barth OM (2019). Biological Elements and Residues in Brazilian Honeys. Greener Journal of Biological Sciences, 9(1): 8-14, http://doi.org/10.15580/GJBS.2019.1.02219038.


Call for Papers/Books

Call for Scholarly Articles


Authors from around the world are invited to send scholary articles that suits the scope of this journal. The journal is currently open to submissions and will process and publish articles promptly.


The journal is centered on quality and goes about its processes in a very timely fashion. Seasoned editors/reviewers will be consulted to review each article(s), profer quality evaluations and polish the articles with expertise before publication.


Simply send your article(s) as an e-mail attachment to gjbs@acad.gjournals.org or manuscripts.igj@gmail.com.

             



Search

Login Form

Newsletter


Other Journals